1. What are Grains? All grass family, also called cereals
Seeds of the plant know as kernels
Also called the fruit of the plant or berries
Three main parts
Bran –outer layer
Endosperm-larger part-protein & starch (complex carbos)- is the plants food source.
Germ-the seed that grows new plants
Hull-inedible outer coat on some grains
DRAW A PICTURE OF THE GRAIN KERNEL-pg.449.

2. Nutritional Value Complex Carbohydrates Proteins Fiber B-vitamins
Vitamin E
Iron
Zinc
Minerals
During processing many of these items are removed. Read the label to find out!!!

3. Types of grains Wheat Wheat berries Bulgur Cracked wheat Whole wheat
All purpose flour
Bleached
Unbleached
Self rising
Bread
Cake flour or pasty flour

4. Rice Long grain-most used in US
Medium grain-plump, tender, moist. Good for salads and puddings
Short grain-moist and sticky. Used in Asian cuisine, and creamy Italian dishes

5. Corn Oats Cornmeal-ground, dried corn
Hominy- dried kernel with hull and germ removed
Corn nuts-
Popcorn-
Cornstarch-endosperm that is finally ground
Oats
Rolled
Oat flour
Most oats are use to feed livestock.

6. Other types of Grains Amaranth-tiny round seeds-Aztecs.
Barley-Mild flavor-US-in soups, staple in Asia, Middle East, and Europe
Buckwheat-nutty flavor- used as breakfast cereal in US
Couscous-North Africa-flavor similar to pasta
Kasha-US- as a Breakfast cereal-used a lot in Eastern Europe, Middle East and Asia
Millet-small and yellow-Europe, Asia, North Africa staple
Quinoa- small and round-South America
Rye-dark strong flavor-North Europe
Spelt-mellow nutty flavor-South Europe
Teff-tiny mild nutty flavor grain- North Africa staple
Triticale-cross between wheat and rye

7. Bran

8. Wheat-Zoom

9. Rice

10. Grits-Corn

11. Oatmeal-oats

12. Pastas Italian = paste Many shapes and sizes
Use mostly durum wheat-processed into semolina flour
Make a paste dough
Rolled out
Shaped-see pg 455.
Can be colored and flavored with vegetables
Can be dried or fresh.
Oriental noodles are made of rice, potato, cornstarch, bean starch, buckwheat
Cook pastas to al dente
Do not rinse-this removes nutrients.

13. How to cook Grains Read the directions on the package!!!!!!!!
Don’t over cook
Stir occasionally to prevent sticking.
Try different grains
Can be served with fruits, fresh and dried, vegetables, nuts, mix with herbs and spices, as well as each other.
Cheap and easy to use
Very flexible!
Make sure you have plenty of water.